Saturday, January 19, 2013

Baked Rice Pudding

Rice pudding is a comfort food, especially nice in the wintertime because of the texture and since it's usually a bit rich- and most especially comforting if it's served warm.

I think of vanilla as a comforting flavor, too. It can be plain, yes, but that's not a bad thing. Vanilla is familiar and certainly non-offensive. There are different varieties of vanilla, and some are preferred over others, but in general I can't see it as being a jarring flavor or a flavor that many people have a true distaste for.
Vanilla blends so well with so many other spices, most notably in the realm of sweets.
It can, of course, stand on it's own as the main attraction, but that's not necessary. Along with other flavors, vanilla adds some nice depth- and if it were missing, the taste of many things probably wouldn't be quite right.

It's hard to go wrong with some good vanilla.

Arborio rice is used here, and as in the case of risotto, the pudding becomes thick and creamy because of the rice's starchiness. It has a higher starch content than most other rices and has the wonderful ability to absorb more liquid while maintaining a good texture with slightly firm and individual grains.

This version is baked instead of cooked on the stovetop (one obvious benefit being that much less stirring is required). It ends up being a thicker rice pudding than others I've made (on the stovetop), but it can always be thinned out a little with a bit of milk before serving if you would like.

If you prefer it a little thicker, cook a little longer... it all depends on how you like the consistency.

And I have to say it's convenient that rice pudding can be served as either breakfast or dessert- it mostly depends on how it's dressed up.

Other potential flavor additions:

Rum-soaked raisins

Toasted almonds

A few gratings of fresh nutmeg

The zest of an orange

Rosewater
Chopped pistachios
Saffron

A bit of ground cardamom

Strawberry, raspberry, or cherry jam spooned over the top before serving

Baked Rice Puddingserves 6 or more1 c (100 g) arborio rice3 c (750 ml) whole milk1 1/2 c (375 ml) heavy cream1/2 c (110 g) sugar1 vanilla beanPinch of salt3 T (42 g) butterCinnamonPreheat oven to 300 degrees F/ 150 C.Rinse the rice well in cool water. Drain and set aside.Slice the vanilla bean in half lengthwise and scrape out the seeds. Add the seeds and pod to a medium saucepan along with the milk, cream, and sugar. Bring to a simmer over medium heat. Reduce the heat if necessary to maintain a simmer for about 5 minutes, stirring occasionally.Remove the pan from the heat, stir in the rinsed rice, salt and butter along with a few pinches of cinnamon to taste. When butter has melted completely, pour the rice mixture into an oven-proof dish with room to spare (maybe about 3 qt. or L), or leave it in the pot if it's oven safe, and cover tightly with aluminum foil.Place the dish in the oven and bake 45 minutes. Remove the dish from the oven, carefully remove the aluminum foil, stir the rice, replace the aluminum foil and put the dish back into the oven. Bake another 15 minutes, repeat the stirring process, and bake for a final 10 minutes.Serve warm.

About Me

Hello, my name is Natalie.
I'm an omnivore with some vegetarian tendencies.
I love to pore over cookbooks, browse good food photography, and voraciously read food literature.
Food is an art.
I'm interested in the history and origins of foods, and I find food science fascinating.
Travel and exploration are a couple of my loves- I've been to Mexico (but never the beach), Guatemala, England, France, Austria, Germany, Italy, Sicily, Malta, Gabon, and Australia- several places multiple times. I'd go anywhere though!
I cook a little for work and a lot for pleasure.
Favorite cuisines include French, Italian, and California.
Though I have two other jobs in addition, in real life my education is as an occupational therapist (mostly with experience in orthopedics), and I think about working in private practice OT one of these days with children who have a variety of disabilities while using cooking as therapy for things such as tactile defensiveness and fine motor control.
I don't have formal culinary training. Anything I know is from trial-and-error, reading, experience, and what others have shared with me.